Kulfi
A rich and creamy Indian dessert made from thickened milk, sugar, nuts, and spices, perfect for hot days.
Equipment
- Heavy-bottomed pot
- Kulfi molds or popsicle molds
- Mixing Bowl
Ingredients
- 2 cups full-fat milk
- 1/4 cup organic sugar
- 1/4 tsp. cardamom powder
- 1 pinch saffron strands optional
- 10-15 pistachios or almonds & cashews
- 1/4 cup cream or mawa optional
- 1 cup milk for slurry
- 2 tsp. corn starch or arrowroot powder
- 4 chopped pistachios for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pour full-fat milk into a heavy-bottomed pot and bring to a gentle boil. Simmer for about 10 minutes, stirring frequently.
- Grind the pistachios with saffron into a slightly coarse powder. Set aside.
- Add sugar to the milk and continue to simmer for another 10-12 minutes, stirring to avoid burning.
- Mix corn starch with a portion of milk to create a slurry, ensuring no lumps form. Pour this into the boiling milk while stirring.
- Add ground nuts and cardamom powder. If using cream or mawa, add it now and cook for an additional 6-8 minutes.
- Allow the mixture to cool completely, then pour into kulfi molds. Cover with foil and insert ice cream sticks. Freeze overnight.
- To unmold, immerse the molds in warm water for a minute or rub gently with your palms. Sprinkle chopped pistachios on top before serving.
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Notes
Store in the freezer for up to one week, covering molds to prevent ice crystals.